Ingredients:

4 chicken breast

1 cup artichoke hearts (chopped)

3 cups fresh spinach (sautéed until soft)

16 oz cream cheese

1/2 cup mozzarella (shredded)

1/2 cup Parmesan

Poultry seasoning (I used Traeger, Fin and Feather rub)

1/2 yellow onion (chopped)

7 tbs butter

2 tbs olive oil

8 pieces bacon

5 ears of corn

1 jalapeno (chopped)

6 stalks green onions (green parts, sliced thin)

2 tbs brown sugar

Tooth Picks

Directions:

Preheat oven to 400 degrees. In a medium mixing bowl, mix together 8 oz of cream cheese, Parmesan, spinach, artichoke hearts and mozzarella until fully combined. Slice each chicken breast in half about 3/4 the way through, leaving some of it still attached. You want to be able to open it like a book to stuff it. After each breast has been cut, cover all sides of the chicken with poultry seasoning. Melt 2 tbs butter and olive oil in a skillet over medium heat. Sear each side of breast to a golden brown color. You do not want to cook it all the way through, about 2 min per side. After you have browned the chicken you will scoop about 4 tbs of the cream cheese mixture into the chicken. Close the chicken together and wrap tight with two pieces of bacon and secure with a couple of toothpicks. Place the wrapped chicken in a casserole dish and add any left over cream cheese mixture to the casserole dish around the breasts. Put in the oven and bake for 20/30 min or until bacon is fully cooked.

Creamed Corn:

While the chicken is baking, you will need to remove the kernels from the cob. I use a serrated bread knife and it works great. Melt 3 tbs butter in a skillet over medium heat. Add the onion, green onion, jalapeño to the skillet and sauté for 5 min. Pour in the corn, mix well and then add 2 more tbs butter, 1/2 cup milk, 8 oz cream cheese and 2 tbs brown sugar. Stir until all melted and creamy. Reduce heat and let simmer for about 15 min.